We all know how much I love cheesecake. It’s a little obvious. The love affair began when I was around 10 years old and has only grown in leaps and bounds. Today I bring you my newest cheesecake recipe, this Ultra Creamy Lime Cheesecake.

I made this beauty for my 31st birthday. The inspiration? Tequila. HA! It’s a bit odd, I know, but OH SO TRUE! My lovely step daughter got me hooked on Casadores tequila over thanksgiving. A shot over a cube or two of ice and a quarter lime. Delicious. When it came to cheesecake ideas for my birthday all I could think of was a margarita cheesecake! I was SO TEMPTED to make a tequila glaze for the top, but figured that wouldn’t go over well with the children…

So I figured an Ultra Creamy Lime Cheesecake would do the trick. This Lime Cheesecake is absolutely delicious! The graham crumb base is the perfect amount of crunchy and salty while the cheesecake is velvety bliss with the prefect amount of lime.

I hope you love this Lime Cheesecake as much as we did!

What ingredients you will need to make this Lime Cheesecake

This yummy Lime Cheesecake is a fairly basic cheesecake with few ingredients. That way the lime flavour can sing it’s heart out.

The graham crumb crust is made of graham cracker crumbs, sugar and butter.

I like to garnish my Lime Cheesecake with whipped cream and sliced limes but that is totally up to you!

How to make Lime Cheesecake

These directions are for a fool proof cheesecake that is perfectly creamy without any ugly cracks. If you are interested, here is a good read on Cheesecake Tips before you get started.

Crust

Heat oven to 350° and cover the bottom half of the 10″ springform pan with tin foil. You will want to use just one single sheet and allow the tin foil to come up the sides of the pan as far as it can go. Push the tin foil to the sides of the pan as best you can. This cheesecake will be baked in a water bath; the tin foil stops the water from bubbling into the bottom of the cheesecake and turning the crust soggy. (springform pans are not water safe)

Spray the inside of the springform pan with cooking oil and set aside. In a medium bowl melt butter, either in a microwave or on top of a double boiler, then mix with the graham crumbs and sugar. Press into the bottom of the prepared springform pan with a fork until the crust is perfectly even and firm. Bake for 8 minutes then remove from the oven to cool while the cheesecake layer is made.

Cheesecake

Zest and juice the limes and set aside. Using a stand mixer with the paddle attachment whip the cream cheese until all the lumps are gone. Mix in the sugar and whip until light a fluffy. Stir in the cornstarch, salt and then the eggs, scraping the bowl in between each addition. It’s important to make sure you are scraping all the way down to the bottom of the bowl to ensure there is no clumps being left below. Mix in the sour cream, vanilla, lime juice and lime zest until just combined.

Bring a kettle full of water to a boil and place the springform inside the roasting pan. Pour the cheesecake batter inside the springform pan, over top of the crust. Pour the boiling water inside the roasting pan until the water comes halfway up the tin foil. This may only be half an inch, depending on how far up the pan you were able to get the tin foil.

Bake

Place the whole roasting pan inside the preheated oven on the middle rack and bake for 45-55 minutes. The edges of the cheesecake will look puffy and the center will look sunken and jiggly. This will appear as if the cheesecake is not ready yet, but it is! Shut the oven off and prop the door open just a crack with a wooden spoon. Allow the cheesecake to rest inside for 1 hour then remove from the oven and set on the counter for a couple of hours until it comes to room temperature. Refrigerate for several hours or overnight without removing the springform pan edge or covering with plastic wrap.

Serve

When ready to serve this beauty, unhinge the springform pans edge and remove. Decorate with fresh whipping cream and/or slices of lime if you like, but it’s not necessary. This Lime Cheesecake is so delicious on it’s own, it really doesn’t need anything else. Cut into 16 slices and serve with a smile 😁

Whipped Cream

I majorly love whipped cream. Great big fan. I find it compliments this Lime Cheesecake without taking from the beautiful flavour and velvety texture.

To make whipped cream you’ll need a hand blender or (my preference) a stand mixer with whisk attachment, heavy cream and if you like, some icing sugar, lime juice and/or vanilla extract.

Pour the heavy cream into the stand mixer bowl and using the whisk attachment, whip on high until soft peaks form. Now you can add the other ingredients if you like. I like to add about 1/2 tsp vanilla, 1/2 a lime squeezed and 1 tsp sifted icing sugar. Continue whipping until firm peaks form. Give the whipped cream a taste and from there you can add more sugar, vanilla or lime juice.

Serve the whipped cream on the side or fill a piping bag and decorate the top of the cheesecake.

Can you make a cheesecake without a springform pan?

Cheesecake was much more common in my house as I was growing up then any other type of dessert. Every holiday ended with one of my parents delicious cheesecakes, and no, they were not made in a springform pan. My parents always made their cheesecake in a pie plate!

Personally, I much prefer my cheesecake in a springform pan, but if you don’t have access to one, you can easily make a cheesecake in another dish. No matter what dish you choose, the baking time will be different. If you choose a pie plate, the batter in this recipe will be way too much for one. You can either double the crust recipe and divide into two pie plates, then make one batch of the lime cheesecake batter to divide between the two. Or you can make one crust recipe for one pie plate and make half a batch of the lime cheesecake.

Just watch the cheesecake carefully while baking to ensure you don’t over cook it! Cool the cheesecake the same either way.

How to store Lime Cheesecake

I only managed to save one single slice of cheesecake this time! I was so sad, I thought I’d be eating it for days on end. If you have cheesecake leftover, lucky you! It will store in the refrigerator for 3-4 days.

How to freeze Lime Cheesecake

Do you have a lot leftover? Cheesecake freezes super well! A great way to freeze lots of cheesecake? Slice the remaining cheesecake up into single serving sizes and place evenly around a baking sheet lined with parchment, wax paper or a non slip baking mat. Freeze the cheesecake slices until completely firm, then wrap each slice individually in wax paper or tin foil. Load them up into a freezer safe ziplock bag and store them in the freezer. They will last 6-8 months! Well, they WOULD last 6-8 months 😉

I love being able to squirrel away cheesecake into my freezer. There isn’t much better than surprising a visitor with a delicious slice of cheesecake!

Tips and Tricks

There are a lot of tips and tricks for making a good cheesecake. For the whole list check out my Cheesecake Tips post!

Directions

Crust

Heat oven to 350° and cover the bottom half of the 10″ springform pan with tin foil. You will want to use just one single sheet and allow the tin foil to come up the sides of the pan as far as it can go. Push the tin foil to the sides of the pan as best you can.

Spray the inside of the springform pan with cooking oil and set aside. In a medium bowl melt butter, either in a microwave or on top of a double boiler, then mix with the graham crumbs and sugar.

Press into the bottom of the prepared springform pan with a fork until the crust is perfectly even and firm. Bake for 8 minutes then remove from the oven to cool while the cheesecake layer is made.

Cheesecake

Zest and juice the limes and set aside. Using a stand mixer with the paddle attachment whip the cream cheese until all the lumps are gone. Mix in the sugar and whip until light a fluffy. Stir in the cornstarch, salt and then the eggs, scraping the bowl in between each addition.

It’s important to make sure you are scraping all the way down to the bottom of the bowl to ensure there is no clumps being left below. Mix in the sour cream, vanilla, lime juice and lime zest until just combined.

Bring a kettle full of water to a boil and place the springform inside the roasting pan. Pour the cheesecake batter inside the springform pan, over top of the crust. Pour the boiling water inside the roasting pan until the water comes halfway up the tin foil. This may only be half an inch, depending on how far up the pan you were able to get the tin foil.

Bake

Place the whole roasting pan inside the preheated oven on the middle rack and bake for 45-55 minutes. The edges of the cheesecake will look puffy and the center will look sunken and jiggly. This will appear as if the cheesecake is not ready yet, but it is!

Shut the oven off and prop the door open just a crack with a wooden spoon. Allow the cheesecake to rest inside for 1 hour then remove from the oven and set on the counter for a couple of hours until it comes to room temperature.

Refrigerate for several hours or overnight without removing the springform pan edge or covering with plastic wrap.

Serve

When ready to serve this beauty, unhinge the springform pans edge and remove. Decorate with fresh whipping cream and/or slices of lime if you like, but it’s not necessary. This Lime Cheesecake is so delicious on it’s own, it really doesn’t need anything else. Cut into 16 slices or if you are overly generous, 12.

Hi, I’m Aleta! I love to create healthy recipes for my family; meals my two little stinkers actually love to eat. Raising kids can be hard, but eating healthy doesn’t have to be with the right recipes!

About me

Aleta

Hi, I’m Aleta! I love to create healthy recipes for my family; meals my two little stinkers actually love to eat. Raising kids can be hard, but eating healthy doesn’t have to be with the right recipes!